Ingredients

• 500g - potatoes (boiled)
• 500g - red pumpkin
• 1 cup - curd
• 2 cups - water
• 3 tbsp - ghee
• 2 bay leaves
• 1 cinnamon stick
• 2 to 3 cloves
• 3 - cardamoms
• 1 tsp - onion seeds
• 1 tsp - cumin seeds
• ½ tsp - mustard
• ½ tsp - fenugreek seeds
• 2 - medium sized tomatoes
• 1 pinch asafoetida powder
• 2 tsp - red chilli powder
• 2 tsp - coriander seed powder
• ½ tsp - turmeric powder
• 2 tbsp - finely chopped coriander leaves

How to Make Aloo Pethe Ka Saag

• In a heavy bottomed vessel, heat ghee and add bay leaves, cinnamon stick, cloves, cardamom, onion seeds, cumin, mustard and fenugreek seeds.
• Add the finely chopped tomatoes and cook for 3-4 minutes.
• Beat the curd, add asafoetida, red chilli powder and mix well. Keep aside.
• Cut the potatoes and pumpkins into 1 inch square pieces.
• Mash one boiled potato completely.
• Add the tomatoes.
• Add 2 cups of water.
• Cover and cook on a medium flame for 5-10 minutes.
• When the vegetables are well blended with the tomatoes, add the curd mixture.
• Mix well and let it boil, stirring continuously.
• After one boil, add salt to taste.
• Garnish with chopped coriander leaves.